Vegetable Ragout with Gorgonzola Sauce over Wild Rice
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
662
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 662 kcal | (32 %) | ||
| Protein | 20.2 g | (21 %) | ||
| Fat | 38.7 g | (33 %) | ||
| Carbohydrates | 58 g | (39 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 carrots
- 2 Leeks
- 2 Zucchini
- 200 grams Lentil sprout
- 1-2 garlic cloves
- 2 Tbsps olive oil
- 1 Tbsp butter
- Salt freshly ground pepper
- Juice of half a Limes
- 150 grams Gorgonzola
- 250 milliliters Whipped cream
- 200 grams Wild rice
- 1 Cress bowl
Preparation steps
1.
Peel and slice carrots. Rinse, trim and slice leek crosswise. Rinse, trim and cut zucchini into slices. Rinse lentil sprouts. Peel garlic.
2.
Heat olive oil and butter in a large non-stick pan. Add carrots and sauté 6-8 minutes. Add remaining vegetables and sprouts and cook, stirring occasionally, 4-6 minutes more. Press garlic through a garlic press into the pan. Season with salt, pepper and lime juice.
3.
Remove rind from gorgonzola and divide into pieces. In a pot, combine cream and Gorgonzola and simmer until creamy. Season with pepper. Cook wild rice mix according to package instructions. Serve vegetables topped with gorgonzola sauce over wild rice. Garnish with cress.
